previous | next |
Title: Beet Relish
Categories: Relish
Yield: 2 Servings
2 | c | Coarsley shredded cooked |
Beets | ||
2 | tb | Chopped red onion |
2 | tb | Red wine vinegar |
1 | ts | Sugar |
2 | tb | Dijon mustard |
3 | tb | Vegetable oil |
Salt and pepper to taste |
Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups.
NOTE: Relish keeps well stored in the refrigertor for up to 1 week.
SOURCE: *Evelyn Kenney, Trenton, NJ, Reminisce Magazine Mar./April 93 POSTED BY: Jim Bodle 2/93
previous | next |